Herb-Crusted Chicken Thighs with Creamy Garlic Spinach

Preheat your oven to 400°F (200°C). Season the chicken thighs generously with salt and pepper on both sides.

In a small bowl, mix together the almond flour, grated Parmesan cheese, dried oregano, dried thyme, and garlic powder to create the herb crust.

Dip each chicken thigh into the herb mixture, pressing gently to ensure an even coating. Heat the olive oil in a large oven-safe skillet over medium-high heat.

Once the oil is hot, add the coated chicken thighs skin-side down and sear for about 5 minutes until golden brown.

Flip the chicken thighs and transfer the skillet to the preheated oven. Bake for 20-25 minutes or until the internal temperature reaches 165°F (75°C).

While the chicken is baking, prepare the creamy garlic spinach. In a separate pan, melt the butter over medium heat and add minced garlic, sautéing until fragrant.

Add the fresh spinach and cook until wilted. Pour in the heavy cream and stir until combined, allowing it to simmer for a few minutes until slightly thickened.

Season with salt, pepper, and a pinch of nutmeg. Once the chicken is done, remove it from the oven and let it rest for a few minutes.

Serve the herb-crusted chicken thighs on a bed of creamy garlic spinach, garnished with fresh parsley for a pop of color and flavor.